Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 850 g rye flour, type 1150
- 100 g wheat flour, type 550
- 150 g sourdouh, (liquid natural rye sourdouh)
- 1 tablespoon sugar
- 20 g salt
- 1 cube yeast
- 700 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Makes 2 loaves of 850 g each
- Knead all ingredients with the kneading machine or hand mixer to form a smooth dough. Cover the dough and let it rest in a warm place for about 20 minutes.
- Then divide into two equal pieces, shape each piece of dough into an elongated loaf and roll it in rye flour. Place in floured bread baskets or on a baking sheet lined with baking paper. Cover and let rise in a warm place for about 40 minutes.
- Preheat the oven to 240 ° and bake for 10 minutes on the lower rack, then switch down to 210 ° and bake for another 40 minutes.
- After baking, leave the bread on a rack.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below